ABOUT GARÇON BLEU
Elevate your dining experience at Garçon Bleu, our exquisite French restaurant nestled on Level 9 of Sofitel Adelaide. Our restaurant is a celebration of culinary artistry and elegant design.
With a stunning view of the Adelaide Hills and city lights, Garçon Bleu offers the perfect backdrop for any occasion.
GASTRONOMY
We believe great wine and captivating conversation elate the experience, and our Chef and Sommelier work closely with local providores, wine producers, foragers, farmers and fisherman to ensure a regionally inspired and seasonally influenced approach.
We are proud to showcase South Australian produce including Smoky Bay oysters, King George whiting, Penfield olives and Angus Pure beef.
BESPOKE DESIGN
Garçon Bleu is an awe-inspiring space that features a collection of purposely eclectic artwork from both Australian and international artists. The restaurant boasts an open kitchen, extensive wine wall, and raw seafood bar in the centre.
The expansive windows flood the dining area with natural light which bounces off the mirrored ceiling and glistening gold services, and offer a stunning city view from your elevated seat on the ninth level.
CHEF DE CUISINE
GIANNI DELOGU
As Garçon Bleu’s Head Chef, Gianni Delogu is responsible for bringing the restaurant’s food philosophy to life. Gianni describes Garçon Bleu as a ‘progressive Australia restaurant with a deep French influence’, respecting the traditional culinary roots of France while reinventing the genre for modern, curious gastronomes.
RESTAURANT TEAM
The culinary team’s passion for food and it’s influence on the world drives them to create menus that are dynamic, tasty and innovative. We look to the best local produce and seasonal ingredients with traditional French cooking methods to create dishes that embody tradition and modernity.
ABOUT GARÇON BLEU
Elevate your dining experience at Garçon Bleu, our exquisite French restaurant nestled on Level 9 of Sofitel Adelaide.
Our restaurant is a celebration of culinary artistry and elegant design. With a stunning view of the Adelaide Hills and city lights, Garçon Bleu offers the perfect backdrop for any occasion.
GASTRONOMY
We believe great wine and captivating conversation elate the experience, and our Chef and Sommelier work closely with local providores, wine producers, foragers, farmers and fisherman to ensure a regionally inspired and seasonally influenced approach.
We are proud to showcase South Australian produce including Smoky Bay oysters, King George whiting, Penfield olives and Angus Pure beef.
BESPOKE DESIGN
Garçon Bleu is an awe-inspiring space that features a collection of purposely eclectic artwork from both Australian and international artists. The restaurant boasts an open kitchen, extensive wine wall, and raw seafood bar in the centre.
The expansive windows flood the dining area with natural light which bounces off the mirrored ceiling and glistening gold services, and offer a stunning city view from your elevated seat on the ninth level.
CHEF DE CUISINE
GIANNI DELOGU
As Garçon Bleu’s Head Chef, Gianni Delogu is responsible for bringing the restaurant’s food philosophy to life.
Gianni describes Garçon Bleu as a ‘progressive Australia restaurant with a deep French influence’, respecting the traditional culinary roots of France while reinventing the genre for modern, curious gastronomes.
RESTAURANT TEAM
The culinary team’s passion for food and it’s influence on the world drives them to create menus that are dynamic, tasty and innovative.
We look to the best local produce and seasonal ingredients with traditional French cooking methods to create dishes that embody tradition and modernity.